Make the chocolate
ice cream:
1. Put the chocolate into a medium bowl.
2. In a medium bowl, using a wire whisk, stir the yolks, sugar and
salt until
blended.
3. In a heavy medium saucepan, bring the cream and milk to a gentle
boil. Remove the pan from the heat. Gradually whisk about 1 cup
of the hot cream
mixture into the beaten egg yolks until blended.
Return this mixture to the
saucepan.
4. Continue cooking over medium-low heat, stirring constantly with a
wooden
spoon, for 3 to 5 minutes, until the custard has thickened
slightly. Do not
allow the custard to boil. It is done when you can
run your finger down the back
of the coated spoon and the path
remains in the custard.
5. Immediately remove the pan from the heat, and pour the custard
over the
chocolate. Let stand for 30 seconds and then whisk until
smooth. Strain the chocolate custard through a fine-meshed
strainer into a stainless steel bowl.
Place the bowl over a larger
bowl of ice water and stir the custard for 5 to 10
minutes, or
until cool. Remove the bowl from the ice water and stir in the
vanilla. Cover the surface of the custard with plastic wrap and
refrigerate for
2 hours, or until very cold.
6. Scrape the chilled custard into an ice cream maker and freeze
according to
the manufacturer's directions. Pack the ice cream
into
a covered container
and freeze for at least 2 or 3 hours,
or overnight.

Make the mocha chip
ice cream:
7. In a medium saucepan, combine the cream, half-and-half and
espresso
beans. Bring to a gentle boil, and remove from the heat.
Place the cocoa powder
in a small bowl. Add 2 to 3 tablespoons
of the hot cream mixture to the cocoa
and stir well until a smooth
paste forms. Return the cocoa powder mixture to the
saucepan
and
whisk until smooth. Cover and allow to infuse
for 30 minutes.
8. In a medium bowl, using a wire whisk, stir the yolks, sugar and
salt until
blended.
9. Strain the cream mixture through a fine-meshed strainer into a
heavy medium
saucepan. Bring to a gentle boil over medium heat.
Remove the pan from the
heat. Gradually whisk about 1 cup of the
hot cream mixture into the beaten egg
yolks until blended. Return
this mixture to the saucepan.
10. Continue cooking over medium-low heat, stirring constantly with
a wooden
spoon, for 3 to 5 minutes, until the custard has thickened
slightly.
Do not allow the custard to boil. It is done when you can
run your finger down
the back of the coated spoon and the path
remains in the custard.
11. Immediately remove the pan from the heat and strain the custard
through a
fine-meshed strainer into a stainless steel bowl. Place the
bowl over a larger
bowl of ice water and stir the custard for 5 to 10
minutes, or until cool.
Remove the bowl from the ice water and stir
in the vanilla. Cover the surface of
the custard with plastic wrap
and
refrigerate for 2 hours, or until very cold.
12. Scrape the chilled custard into an ice cream maker and freeze ac-
cording to
the manufacturer's instructions. Just before
ice cream
is ready, add the
chocolate and process until evenly distributed
throughout the ice cream. Pack
the ice cream into a
covered
container and freeze for at least 2 or 3 hours,
or overnight.

Make the mocha
sauce:
13. Combine the chocolate and espresso powder in a medium bowl.
In a small
saucepan, combine the cream, sugar and butter. Cook
over medium-low heat,
stirring with a wooden spoon, until the
sugar has dissolved and the mixture
comes to a gentle boil. Pour
the cream mixture over the chocolate. Let stand
for 30 seconds to
melt the chocolate. Gently whisk until smooth. Stir in the vanilla.
Let the sauce cool to room temperature. (The sauce can be pre-
pared
up
to 2 days ahead and kept refrigerated. Rewarm in the
top of a
double boiler over
hot, not simmering, water.)

Assemble the
parfaits:
14. Put a small scoop of the chocolate ice cream in the bottom of each
of six
parfait glasses, and top each one with a small scoop of the
mocha chip ice
cream. Drizzle some of the mocha sauce over each
serving. Repeat the layering
process with the remaining ice cream
and sauce. Top each parfait with a dollop
of whipped cream and
a few chocolate-covered coffee beans. Sift cocoa powder
over
the
top and serve immediately.

Make the coffee granita:
Combine coffee and sugar in pitcher or bowl, stirring until sugar dissolves.
Pour mixture into 13x9x2-inch baking pan or other shallow container and
place in freezer. After about 1 hour, when mixture starts to get icy around
edges, use spoon to stir and break up ice crystals. Return to freezer. Freeze
2 to 2 1/2 hours longer, stirring well every 15 minutes, until mixture forms
fine, firm, icy flakes.

Make the
chocolate syrup:Place
chocolate in medium bowl. Heat cream and corn syrup in small saucepan over
medium heat to gentle boil. Pour hot cream mixture
over chocolate and let stand
for 30 seconds to melt chocolate. Whisk
until smooth. Whisk in vanilla and
coffee-flavored liqueur. Let sauce
cool until tepid. If not serving sauce
immediately, store in an airtight
jar in refrigerator.

Assemble the
sundaes:Beat cream, sugar and vanilla in chilled 4 1/2-quart bowl of
heavy-duty electric mixer with wire whisk attachment at medium speed until it
forms
soft peaks. Fill pastry bag fitted with medium star tip (such as Ateco #6)
with cream and refrigerate until ready to use. Pour chocolate syrup
into bottom
of six tall, 16-ounce glasses. Place scoop of coffee ice cream
in each glass.
Top with scoop of coffee granita. Pipe large rosette of
whipped cream on top of
granita. Garnish with chocolate shavings and
chocolate espresso beans. Dust with
cocoa powder. Serve immediately.